Spicy Vegetable Soup with French Lentils

In this weather, a hearty bowl of soup is a welcome meal day or night.  I always make extra of this because it is even more delicious the next day.  All you need is some good bread and butter and you have a brilliant meal.

1 tbspn olive oil

1 fennel, diced

2 large carrots, diced

3 sticks celery, diced

2 zucchini, diced

2 x 400g cans chopped tomatoes

1 cup puy lentils (sometimes sold as French lentils)

1 heaped tspn paprika

½ -1 tspn cayenne pepper

½ tspn cinnamon

salt & pepper

2 litres vegetable stock

parmesan cheese, to serve (optional)

Heat oil in a large saucepan, over medium heat. Add fennel, carrot and celery and sauté for 10 minutes. Add zucchini, tomatoes, lentils, stock and spices. Bring to the boil. Reduce heat and simmer, stirring occasionally for 40 minutes. Taste and adjust seasoning to your taste. Serve with shaved parmesan and crusty bread.